This recipe was interesting. The pasta did not turn out how I would’ve liked it to, but that may just be because it’s the first time I’ve ever hand-made pasta. Found on Recipezaar.
Ingredients
- 14 oz. bread flour (3 cups less 1 Tbsp., approximately)
- 2 oz. natural cocoa powder (about 2/3 cup)
- 9 oz. powdered sugar, divided (about 2 cups plus 2 Tbsp., unsifted)
- ½ tsp kosher salt
- 4 medium eggs or 3 extra-large eggs
- 1/3 cup water
- 2 Tbsp. vegetable oil, divided
- 1 pint fresh raspberry, washed
- 1 pinch salt
- powdered sugar, to taste
- fresh raspberries, to garnish
- 1 oz. white chocolate, grated
Directions
- Sift together flour, cocoa powder, 6 oz. (about 1 ½ cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
- In a separate bowl, lightly beat eggs until combined, then beat in water and 1 Tbsp. oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
- Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour.
- Roll by hand or through a pasta machine; fettuccini or linguini-sized noodles are best.
- Bring 4 qts. of salted water to a boil. Add pasta and cook 3-4 minutes until tender.
- Drain thoroughly, then toss in a bowl with remaining 1 Tbsp. vegetable oil. Sift remaining 3 oz. (3/4 cup) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed.
- Cover with plastic wrap and chill thoroughly.
- Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved.
- Pass through a fine-mesh sieve to remove seeds
- To serve, pour coulis onto a plate. Pile 4 oz. pasta in the center. Garnish with fresh raspberries and grated white chocolate.
I would like to try this coulis on chocolate pancakes…will post the results when I do.
